Whole braised venison shoulder with haricot bean, sweet pepper and tomato cassoulet

Name: Whole braised venison shoulder with haricot bean, sweet pepper and tomato cassoulet
Cuisine: British
Ingredients: light olive oil; 2 medium shoulders of venison, bone-in (fallow or roe); 2 medium shoulders of venison, bone-in (fallow or roe); 2 medium shoulders of venison, bone-in (fallow or roe); 2 medium shoulders of venison, bone-in (fallow or roe); salt and pepper; salt and pepper; 1 large onion; 2 cloves garlic; 2 red chillies; 4 Romano peppers; 2 glasses dry white wine; 2 × 400 g tins of chopped tomatoes; sprig of rosemary; 1 litre game or chicken stock; 1 litre game or chicken stock; 1 × 400 g tin of baked beans; 4 fresh plum tomatoes

Shoulder

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

This is a rustic dish of venison shoulder, slow cooked on the bone. Once cooked, the meat should come away from the bone easily and the sweet flavours of the peppers, tomatoes and beans will complement the meat well. Fallow and roe shoulders will feed 4-6 people generously.

Ingredients

light olive oil
2 medium shoulders of venison, bone-in (fallow or roe)
salt and

Europe
United Kingdom
Gluten-free

Method

Season and pan fry the shoulders to seal. If they won’t fit in your pan, make a cut in each of the muscles so that you can fold them up. Remove from the pan.

Fry the finely diced onion and garlic for 2-3 mins then add the finely chopped chillies and half the coarsely diced peppers. Lower the heat for a further 2-3 mins.

Turn up the heat again and add the wine, reducing down by h